Mix cream cheese and sugar on low speed until very well blended. Scrape bowl well.

Add drained pineapple, citrus juice, citrus zest and coconut.

In a separate bowl whip heavy cream if using until soft peaks form.

Gently fold whipped cream or whipped topping into cheese mixture. Do not over-fold. Spread into pie shell and place in refrigerator for at least 2 1/2 hours or until set. For whipped cream-crème Chantilly, use a cold bowl and whip together cream, sugar and vanilla until firm peaks form. Decorate pie with whipped cream and thin sliced fresh sweet pineapple and grated lime zest.